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Skillet Chicken and Mushroom Wine Sauce is an easy and delicious dish easy enough for a weeknight but good enough for an elegant dinner party with your best company!
Tender and flavorful Skillet Chicken and Mushroom Wine Sauce
I adore everything about this dish and bet you will too! This delicious recipe for Skillet Chicken and Mushroom Wine Sauce was first posted in 2015 and has been a favorite ever since.
I’ve streamlined the process a little and tweaked the recipe just a bit, but it’s still the same one-pan, moan-worthy, restaurant quality chicken dish we love and depend on.
If you’re not in the mood for mushrooms, try our delicious Creamy Tuscan Chicken instead. It’s equally delicious with a slightly different flavor profile.
What kind of mushrooms are best for this Skillet Chicken and Mushroom Wine Sauce?
For this recipe I’m not stuck on using one kind of mushroom. I often see which mushrooms look best when I get to the store and go with it. The mushrooms featured in the photos above are Baby Bella’s.
These deliciously earthy mushrooms are a smaller version of the popular portabella mushroom. Baby bella’s are cremini mushrooms that have been allowed to mature for 7 days longer than commercial cremini mushrooms.
For this dish you can also use white mushrooms or a mixture of the two.
The best way to clean mushrooms
Mushrooms grow in a damp environment so they are fine to be washed. However, I never let mushrooms sit in water or they’ll eventually start to soak up the liquid. I clean each mushroom individually by wiping with a water soaked paper towel to remove the dirt.
You can also lightly rinse the mushroom under a stream of water, but if the gills are exposed under the cap I usually don’t turn the mushroom upside down in the water. Allow the mushrooms to dry in a strainer or pat dry with paper towels.
Cook the mushroom stems too please
Please use the entire mushroom. Cut off the rough, woody, dried up end of the mushroom before using.
Secrets for making this dish super flavorful
Building layers of flavor is the simple, easy way to make a dish flavorful. First, brown the chicken to seal in the juices then set aside to rest. All those nice flavorful bits of chicken goodness remain in the pan for the next step.
Next, cook the mushrooms, undisturbed, until dark golden brown on one side. Flip the mushrooms and stir until the moisture is released, and then evaporated. Add a hefty pile of thinly sliced shallots to the pan and sauté until tender and starting to caramelize.
Quickly sauté minced garlic with the mushrooms just until fragrant, about 30 seconds.
Next, carefully pour the white wine into the hot pan. Stir quickly while scrapping up the bottom of the pan to deglaze. This process incorporates all those crusty bits of flavor into the sauce building all that amazing flavor.
Finish the dish by adding fresh thyme sprigs, chicken broth, Dijon mustard and a little cream. Heat just until the sauce is thickened and warmed through.
Can you double this sauce / gravy in this dish?
Yes you can! However, take care to brown everything in batches to achieve the best flavor and color.
Cut the chicken breasts in half diagonally to create quick cooking cutlets.
This chicken is not just any old dried up piece of bird. These cutlets are tender, moist, juicy and delicious bites of chicken! Cutting chicken breasts into thinner cutlet size pieces helps the chicken cook quickly and more evenly.
You can cut your own chicken breasts or buy them from your local grocery store packaged as cutlets. Chicken tenders would be fine here too, just adjust the cooking time.
Another alternative is to use whole chicken breasts that have been pounded to an even thickness. And finally, feel free to use boneless, skinless chicken thighs in this chicken mushroom recipe, too. It’s all good!
How to serve Skillet Chicken and Mushroom Wine Sauce
We like to serve this chicken with something fresh and green like a salad, steamed broccoli, green beans or oven roasted Brussels sprouts.
In addition to something green, serve this creamy chicken with wild rice, buttery mashed potatoes or a nice flat noodle. However, don’t forget the crusty bread to soak up the wine sauce. Yummy!
Ingredients Overview
- boneless, skinless chicken breasts – for this recipe you’ll need 3 large breasts, or 6 chicken cutlets. You can also use chicken tenders, or boneless skinless chicken thighs
- all-purpose flour – for dredging the chicken
- salt
- pepper
- garlic powder
- mushrooms – any small variety of mushrooms will do
- unsalted butter
- olive oil
- garlic
- shallots
- chicken broth – we prefer low-sodium to ensure the recipe is not too salty
- dry white wine
- heavy cream
- fresh thyme
- Dijon mustard
- cornstarch – for thickening the gravy
You probably have most everything needed on hand already. I hope you’ll give this recipe a try!
If you’re lucky enjoy to have leftovers, reheat gently in the microwave for another delicious meal.
Skillet Chicken and Mushroom Wine Sauce
Ingredients
- 3 boneless skinless (5 to 6 oz) chicken breasts cut in half horizontally into cutlets
- ½ cup all-purpose flour (66g)
- ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- 12 ounces mushrooms cleaned and thick sliced
- 4 tablespoons unsalted butter divided
- 1 tablespoons olive oil
- 2 garlic cloves minced
- 2 large shallots sliced thin
- ½ cup dry white wine
- 1 ½ cups chicken broth low sodium
- ½ cup heavy cream
- 2 large springs of fresh thyme
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
Instructions
- Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickeness.
- In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.
- Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until well browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.
- Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undistrubed, until the mushrooms are very dark on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and then evaporated, and the mushrooms are all well browned.
- Add the sliced shallots to the pan and cook until softened and starting to brown. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze. Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs, and season the dish with salt and pepper to taste.
- Garnish with parsley or additional thyme and serve with rice, potatoes or noodles.
Recipe Notes
- To make chicken breasts easier to slice into cutlets, put them in the freezer in a single layer for about 15 minutes.
- Any dry white wine will do for this sauce. For this recipe I typically use a Chardonnay. If you don’t drink wine, substitute white grape juice or additional chicken broth in this recipe.
- If you prefer more sauce / gravy, double the ingredients starting with 2 extra tablespoons of butter in Step 4. Then double the amount of mushrooms, shallots, garlic, wine, thyme, chicken broth, mustard and cream. Enjoy!
- Make sure the mushrooms are very dark on one side before turning for the best flavor and color. Once turned, cook until the moisture is released and then completely evaporated before adding the shallots.
Nutrition
Looking for more delicious creamy chicken recipes?
If you follow SRFD you’ve probably noticed I have a little chicken and pan sauce obsession. Enjoy!
Creamy Tuscan Chicken
This comforting, restaurant-quality meal is surprisingly easy to make at home and perfect served over your favorite pasta, rice or mashed potatoes.
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Classic Chicken Marsala
Tender chicken breasts seasoned and sautéed, then simmered in a Marsala wine sauce with shallots, prosciutto, and plenty of earthy mushrooms.
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Chicken Francese (Chicken French)
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Chicken Piccata Recipe
Easy classic Chicken Piccata with a light lemon sauce for the perfect weeknight meal!
View this RecipeOriginally posted 2015, updated March 2026
Marianne
Had this pinned for a while and forgot I’d not tried it. After having a short trial with a home delivery meal service, and finding that I can do about anything they were offering, I found that this matched very closely to a meal we’d tried and loved. The only difference was coating the chicken in a mixture of mayonnaise thinned with a bit of milk before flouring. So I did that, as it adds a bit of moisture to a normally dry breast meat. They served it with mashed potatoes and sauteed fresh green beans, but I tried egg noodles and green beans, just because I didn’t want to make mashed potatoes. Either way, it was a yummy meal, and I could portion it to my husbands’ and my appetites. (I was fine with the meal kits, but he was left wanting more food!) Hats off to you for sharing a “Chef’s Meal” that most anyone can prepare!
Tricia Buice
Thank you Marianne! I love this chicken dish and am always thrilled with the way it turns out. Thanks for taking the time to comment and for trying the recipe 🙂
Koda
Made this for a dinner with my family. Very easy and incredibly delicious! I’m not the most experienced with cooking meat but the chicken turned out incredibly juicy and tender!!!
It also strongly reminded me and my mom of another chicken recipe she tried a few years back, though that one featured a dash of lemon juice and capers in the sauce. While I haven’t tried adding that to this recipe I think it would be worth a try. While this recipe is perfect as it is, the capers especially would just add a pop of flavor that could really boost this dish to the next level. I’d definitely recommend it!
Tricia Buice
Thanks for the feedback Koda! I love your idea of adding capers like in our Chicken Piccata recipe. Another family favorite I hope you’ll try!
Christine
Made this a second time….and it’s become one of my FAVORITE recipes ever found here on Pinterest. Just outstanding! I feel like a top chef serving this dish! HIGHLY recommend! THANK YOU!
Tricia Buice
Thank you very much Christine! So happy you’re enjoying our favorite recipe 🙂
Blanche
Delicious recipe. I substituted rice wine and it was just as favorable. A wonderful addition to your dinner table.
Tricia Buice
Thanks Blanche! So glad you enjoyed the chicken.
Kate
Are shallots the same as scallions ?
Tricia Buice
Hi Kate! Great question. Shallots are more like small purple onions about the size of a head of garlic. They have terrific flavor and are great in everything from homemade salad dressings to sauces like this one. As you know, green onions or scallions have the big green edible stalk and a small white bulb. Scallion whites can be sautéed for recipes but don’t have the same texture or flavor of shallots. Hope this helps!
Laura
No they are more similar to regular onions.
jon purdie
I want to turn this into a pie, would it be ok to use the cooked ingredients and put in a pie dish topped with puff pastry and put in oven ?
Tricia Buice
Hi Jon. I LOVE where you’re going with this. I would make double the sauce for sure and give it a go. Sounds delicious! Good luck and let us know how it turns out for you.
Sue Murray
I made this last night. I cubed my chicken and used a combination of almond milk and softened cashews in the blender to make it dairy free. It was very good!!
Tricia Buice
So glad this came out for you Sue. Dairy free and all!
Kelly
Made this tonight. Looks exactly as pictured. Lovely silky sauce. However, for me, it needed a bump up in the seasonings. Absent that, it’s a great company dish. Also love that’s it’s an almost pantry ready dish. Just had to run out for shallots.
Tricia Buice
Terrific Kelly! So glad you are pleased with the final results. Enjoy!
Janet Lewis
I just made this, and it turned out so good! I took someone’s advice, and kept the mushrooms apart until I was ready to put it all together. Unfortunately, I didn’t have any wine or cream, so I used a little more chicken broth and used evaporated milk. I will make this again!
Tricia Buice
Thanks Janet. So glad you enjoyed it. Bravo!
Nikki
My dish was good, but I think I did something wrong with the sauce. It was runnier than I think I was supposed to get it. I tried adding a bit more cornstarch, but it was still almost watery.
Did anyone else have this problem? Or have any advice for me? I think I might’ve added the broth and cream too soon, and should have let the wine evaporate more?
Disclaimer: Not at all a reflection on the recipe author. I really have no natural cooking skill/instinct, and mess up most recipes I find 🙂 But I still enjoy cooking and really want to get better! And thanks to the author for posting this I’m going to keep trying until I get it right.
Thank you!
Tricia Buice
Hi Nikki. I think you may have not cooked the mushrooms long enough. They have to release their moisture and then you need to let it completely evaporate before moving on with the recipe. I hope this helps. Be sure to read over the post as it has lots of tips to help. Sounds like you’re doing great!
Nanna G
I set aside the mushrooms when cooked, and allowed the shallots (leeks substituted, sliced very fine) to soften well, then added liquids and cornstarch before returning mushrooms and chicken to the pan. The mushrooms kept their shape better. Served with rice. Lovely.
Tricia Buice
Sounds great Nanna. Thanks!
Roz Bradford
Really great, easy, recipe. Surprised by company right before starting so had to improvise to make enough for six. So..cut the chicken into cubes and breaded them in the flour mixture. Browned them then added chopped onion, green, red, yellow and orange peppers. Continued the recipe as written then added chopped sundried tomatoes, kalamata olives, and artichoke hearts. Served it on angel hair pasta, topped with Italian cheese blend and with a spring salad and garlic bread. It was a real hit!! Any tasty recipe you can improvise is a winner in my book.
Thanks for sharing. Blessings
Tricia Buice
Wow Roz! These add-ins sound terrific. So glad this worked out well for you and your company. Enjoy.
Michelle w
Great recipe. Will make Again
Tricia Buice
Thanks Michelle!
Christine
5 star restaurant quality recipe!
Tricia Buice
Thanks Christine! Enjoy 😉
Heather
Made a “light” version of this by omitting the cream and adding 1 extra tablespoon of salt free butter and an additional half cup of broth. VERY much a keeper recipe. This reheated better than the version with cream if you are cooking for two and will have leftovers.
Tricia Buice
Sounds terrific Heather. Thanks for sharing your version with us. So happy you enjoyed it!
Kathy
I can’t tolerate dairy/cream. I do eat butter. Can I eliminate the cream in the recipe?
Tricia Buice
Hi Kathy. I haven’t tried making this sauce without cream so I can’t promise excellent results. However, I think it is worth a try. Enjoy!
Lauren
Just made this recipe earlier this evening, absolutely delicious! Will definitely be making again.
Tricia Buice
Thank you Lauren! So glad you enjoyed it. We appreciate the feedback.
Debra
My husband & I had the chicken skillet meal with noodles, salad & steamed broccoli tonight. Oh my goodness, we both loved it!!!
Will definitely make this again & again and would recommend everyone try this recipe.
Tricia Buice
Thanks Debra! We appreciate the recommendation and that you took the time to comment. Thanks so much 😉
Stephanie
I have made this recipe several times, and every time I forget just how good it really is until I take that first bite! SO GOOD!
Tricia Buice
Thanks Stephanie! We appreciate you taking the time to comment 😉
Docmike
Really good dish. Flavors meld beautifully.
Tricia Buice
Thanks Mike! So glad you enjoyed it.
Sharon
This is a very nice dinner. Perfect for a meal with guests or just family dining. I served with brown rice, beans and a salad.
Tricia Buice
Thanks for the feedback Sharon. Love brown rice and beans with this chicken!
Alli
This was so delicious and a hit with everyone (even my 10-year old)! I will definitely be making this again and making it a regular in the house menu. It is great with just some plain pasta or rice, if you want to keep it easy and soak up the juice from the chicken.
Tricia Buice
Thanks Alli! So glad you tried this chicken recipe, and enjoyed it. Bravo!
Katy
Incredible! Thank you for a great recipe that I will definitely make again.
Tricia Buice
Thank you Katy! Enjoy